Heat 2 tablespoons of the oil in a large Dutch oven
over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze
the pan with the beer
and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions
and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper
, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock
and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
Puree with an immersion blender
. Add the beef back to the pan, reduce the heat to medium, cover and simmer
until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup
and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.